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Flavorful Cardamom Pumpkin Spice Cinnamon Rolls Easy Homemade Recipe with Cream Cheese Frosting

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These pumpkin spice cinnamon rolls with a cardamom twist are soft, pillowy, and topped with a tangy cream cheese frosting, perfect for cozy fall mornings or brunches.

Ingredients

Scale
  • 4 cups (480g) all-purpose flour
  • 2 1/4 tsp active dry yeast (one packet)
  • 1 cup (240ml) whole milk, warmed (about 110°F / 43°C)
  • 1/4 cup (50g) granulated sugar
  • 1/4 cup (56g) unsalted butter, melted
  • 2 large eggs, room temperature
  • 1 tsp salt
  • 1/2 cup (120g) pumpkin puree (unsweetened canned or homemade)
  • 3/4 cup (150g) brown sugar, packed
  • 2 tbsp ground cinnamon
  • 1 tsp ground cardamom (freshly ground if possible)
  • 1 tsp pumpkin pie spice
  • 1/4 cup (56g) unsalted butter, softened (for filling)
  • Pinch of salt (for filling)
  • 8 oz (225g) cream cheese, softened
  • 1/4 cup (56g) unsalted butter, softened (for frosting)
  • 1 1/2 cups (180g) powdered sugar, sifted
  • 1 tsp vanilla extract
  • Pinch of salt (for frosting)

Instructions

  1. Activate the yeast: Warm the whole milk to about 110°F (43°C). Pour it into a large bowl, sprinkle the active dry yeast and 1 tablespoon of sugar over it, then gently stir. Let it sit for 5-10 minutes until foamy.
  2. Mix the dough: To the yeast mixture, add the pumpkin puree, melted butter, remaining sugar, eggs, and salt. Stir until combined. Slowly add the flour, about 1 cup (120g) at a time, mixing well after each addition. When the dough starts pulling away from the sides, turn it out onto a floured surface.
  3. Knead the dough: Knead for about 8-10 minutes until the dough is smooth and elastic. If it’s sticky, sprinkle a little more flour but be cautious — too much flour makes rolls dense. When ready, form it into a ball.
  4. First rise: Lightly oil a large bowl and place the dough inside, turning it once to coat with oil. Cover with a damp towel or plastic wrap and let rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
  5. Prepare the filling: While the dough rises, mix the brown sugar, cinnamon, cardamom, pumpkin pie spice, and salt in a bowl. Set aside the softened butter for spreading.
  6. Roll out the dough: Once risen, punch down the dough gently and turn it out onto a floured surface. Roll it into a rectangle about 16×12 inches (40×30 cm). Spread the softened butter evenly over the dough, then sprinkle the spiced sugar mixture on top, pressing lightly so it sticks.
  7. Shape the rolls: Starting with the long edge, roll the dough tightly into a log. Pinch the seam to seal. Using a sharp knife or dental floss, cut the log into 12 equal slices (about 1 1/4 inch / 3 cm each).
  8. Second rise: Place the rolls cut side up in a greased 9×13-inch pan, leaving a little space between each. Cover loosely and let rise for another 45 minutes until puffy.
  9. Bake: Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes until golden brown and cooked through.
  10. Prepare the cream cheese frosting: While rolls bake, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar, vanilla, and salt. Beat until fluffy.
  11. Frost and serve: Remove rolls from oven and let cool for 10 minutes. Spread the cream cheese frosting generously over the warm rolls, letting it melt into every swirl. Enjoy warm.

Notes

If dough feels sticky during rolling, dust lightly with flour but avoid overdoing it. Keep an eye on oven time as it can vary; a toothpick inserted should come out clean. Rolls freeze well after shaping; thaw and bake when ready. For a thinner glaze, add a teaspoon of milk or cream to the frosting. Vegan and gluten-free adaptations are possible with ingredient swaps.

Nutrition

Keywords: pumpkin spice cinnamon rolls, cardamom cinnamon rolls, cream cheese frosting, fall recipes, pumpkin dessert, homemade cinnamon rolls, easy cinnamon rolls

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